A Small Farm Making a Difference in the Dundas Valley.

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Old 99 raised chicken, pork, beef and lamb now in the freezer. We are taking deposits now for spring pork.

All my meat is raised here on pasture: pork, beef, lamb, chicken.

Reminder: I sharpen your chef’s knives with proper equipment so you can really enjoy them. I mill hard red wheat on demand by the kilo, unsifted, wheat germ and all.

Meats
I have pork, beef, lamb and chicken, both roasting and stewing, in the freezer.

Thank you to all bringing in recycled egg cartons; you can start saving for me again.

Notes
1. Produce units available are same as price unit. eg 500 gram, each, etc.
2. Quantity available is almost always estimated, so if you see a negative number, go ahead and order it, I can fill in most cases.
3. If you order and don’t pick up, I trust you will pay.

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It's the foliage not the root that is offered now. A delightful herb for seasoning as well as sight for the eyes, the fronds are golden tinted with brown. A nice touch perhaps as a salad garnish or for the fennel flavour, mince in salad dressings or soups.close

It's the foliage not the root that is offered now. A delightful herb for seasoning as well as sight for ... more

This is whole wheat, the WHOLE thing, including germ, sold to you as freshly milled stone-ground wheat flour, bran included, (not sifted). It's fine enough to make bread without adding storebought white flour, but that's a personal taste. I grind it here the day you buy it. (note, not Red Fife as I posted earlier, but a traditional hard red winter wheat)close

This is whole wheat, the WHOLE thing, including germ, sold to you as freshly milled stone-ground wheat flour, bran included, ... more

Green garlic is the young garlic harvested before the cloves have begun to mature. Mince and add to salads, incorporate into your scrambled eggs, or, well, how about green garlic mayonnaise or green garlic soup? Sounds pretty healthy to us!close

Green garlic is the young garlic harvested before the cloves have begun to mature. Mince and add to salads, incorporate ... more

Kabobs are seasoned and put together on skewers for bbq or oven roasting. Good flavour alone or mixed with other meats in casseroles, stews. Not what you might think is strong flavour. Priced at stew meat level.
If you want kabobs on skewers prepared for you, please order in advance. Cost is $3 each, packs of 6.
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Kabobs are seasoned and put together on skewers for bbq or oven roasting. Good flavour alone or mixed with other ... more

When mature, the soft heads are creamy yellow inside, an extremely popular lettuce with luscious, buttery texture. Compact heads with some heat resistance. I started in the greenhouse in flats in January, now at their peak. close

When mature, the soft heads are creamy yellow inside, an extremely popular lettuce with luscious, buttery texture. Compact heads with ... more

When mature, the soft heads are creamy yellow inside, an extremely popular lettuce with luscious, buttery texture. Compact heads with some heat resistance. I started in the greenhouse in flats in Feb, now ready to move to your kitchen window. close

When mature, the soft heads are creamy yellow inside, an extremely popular lettuce with luscious, buttery texture. Compact heads with ... more

A seasoning herb, with the flavour of celery. Chop leaves into stews, soups, steamed or boiled vegetables. Supposedly good for flatulence. Says Hugh (at the Guardian, http://www.guardian.co.uk/lifeandstyle/2011/jun/24/lovage-recipes-hugh-fearnley-whittingstall)
You can toss its lively young leaves in salads or tuck them into the cavity of a chicken or fish before roasting; finely shredded, they are a great addition to soups, stews, mash or scrambled eggs; you can steam the stems, braise the roots and use the seeds in biscuits and bread – what's not to love about lovage?close

A seasoning herb, with the flavour of celery. Chop leaves into stews, soups, steamed or boiled vegetables. Supposedly good for ... more

The taste of mizuna has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula." It is also used in stir-frys, soups, and salads.
It averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape. I sell it as a mature green or as a baby version that is smaller in size and more tender in texture.
As a salad green mizuna can be steamed, boiled, stir-fried or used to complement other greens mixed together for a salad, especially red colored greens. When cooked it shrinks to about half its size.
A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. The Japanese are fond of them pickled.
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The taste of mizuna has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula." It ... more

This is lard that has not been rendered. It's the same white lard that is so favoured for pie crusts, also for frying chicken, making sugar cookies, even mayonnaise. You can render it yourself or cook with it as is, or add to sausage, hamburg to up the fat content.
See "here":http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.WhOukbZI.dpbs for how to render in your slowcooker.close

This is lard that has not been rendered. It's the same white lard that is so favoured for pie crusts, ... more